Monday, September 1, 2014

Slow Cooker Black Bean Tacos with a Radish Salsa

Vegan Mofo is here!  For all of those that don't know, it's the vegan month of food, where bloggers everywhere get online to show off tasty treats.  I participated last year, and I'm going to again this year.  It snuck up on me a bit this year, so I don't have a theme.  I'll be bringing you yummy posts and some run downs of my favorite posts and recipes over the past year.  I hope you enjoy!

As you probably already know, taco night is a favorite in our house.  When our good friends, Kimmy and David, moved down the street, we thought we would welcome them with a good old fashion taco night.  I wanted to keep everything fresh and delicious, so I made a mango salsa to go with it!

Mango Salsa

  • 2 mangos, diced into small cubes
  • 1 red onion, diced small
  • 1 (15 oz) can of sweet corn, drained and rinsed
  • 1 (15 oz) can of black beans, drained and rinsed
  • 2 jalapeno, sliced thin and de-seeded
  • 1 can hot rotelle, undrained
  • 1 red bell pepper, de-seeded and diced thin
  • 1/2 cup cilantro, chopped small
  • juice from 2 limes
  • 1/2 tsp salt
  • 1 tbs olive oil
  1. Assemble all the ingredients in a large bowl and refrigerate for 1 hour before eating.

To top the tacos, I made a quick radish salsa.  The ingredients are super simple!

Radish Salsa

  • 1 cup radish slices
  • 1 cup cherry tomatoes, cut in half
  • 1 red bell pepper, diced thin and de-seeded
  • 1 tsp white wine vinegar
  • 1 pinch salt
  • 1 tbs chopped cilantro
  • juice from 1 lime

Slow Cooker Black Bean Poblano Taco Meat

  • 1 cup dried black beans
  • 2 poblano peppers
  • 1 yellow onion
  • 4 cups vegetable stock
  • 1 tbs cumin
  • 1/2 tsp salt
  • 1 can rotelle or 1 cup diced tomatoes
  1. Soak the beans in water overnight.
  2. Drain water and rinse beans.
  3. Add to a crock pot and add vegetable stock.
  4. Rough chop the peppers, tomatoes, and onions and add to pot.
  5. Cook on low for 6-8 hours.
  6. Add seasoning and let rest for 1 hour before serving.

No taco night would be complete without cashew cream as well!  I made my tacos with 2 corn tortillas, black beans, radish salsa and cashew cream.  Kimmy made a great cilantro rice to go with it.  Taco night success!

Friday, August 29, 2014

Cookbook Creations: Peach Cobbler

A few weeks back, Josh and I were wandering around Barnes and Noble, looking for board games, when this cookbook caught my eye.  The cookbook was Vegan Cooking for Carnivores, and I slid it off the shelf and started flipping through all the beautiful pages of recipes.  When I flipped to the peach cobbler recipe, I knew I had to get the cookbook.

Peaches are kind of Josh's thing, so I knew I needed to make this recipe for my carnivore.  There are so many great looking things in this book, so look forward to some more posts!  At 30 dollars, I was a little hesitant to pick this up, but if all the recipes are as good as this cobbler, I think I made a solid investment.

I brought this to a recent BBQ, and everyone thought it was great.  I will definitely be making this dish again!

I topped my delicious cobbler with some vanilla coconut ice cream, and it was the perfect summer dessert.

Have you tried this cookbook yet?

Thursday, August 28, 2014

Combat Stress with Healthy Choices

As I've told you guys, the past few weeks have been a nightmare of working late and through the weekend.  I haven't had time for much meal planning, so I have been keeping it simple.  I have also been going out to eat a lot.  In the past, I would have reached for the heaviest, saltiest thing to keep me going, but I have realized that feeling full and unhappy only ads to my stress.  So, in this crazy time crunch, I have been trying to reach for healthy foods.

We are all working on a big project at work together, so I've been lunching with everyone to keep informed and feel connected.  This particular Izzy's meal was a wonderful cup of tea, a cup of black bean soup and a slug salad, topped with black beans, avocado and jalapeno.  A meal like this will keep me going all day.

I love that Tropical Smoothie is right next door and carries Beyond Meat.  This Thai Chicken (vegan) salad is a great lunch.

We eat at Izzy's multiple times a week, as evident by the frequency of them in my recent posts.  I am lucky to have such fresh options so close and a boss that loves to eat there.  This is a great cup of tea and the Greek salad with my usual toppings.

It is good to not be too hard on yourself, though.  Sometimes, it's good to indulge.  We hit up Senor Tequila for this great lunch.

I got a guac salad and corn tortillas.  It was flavorful and just what I needed.

I have made time to throw some meals together too, which I eat quickly at my desk between drawings.  This salad was a great combination of spinach, daiya cheese, chickpeas, carrots and pumpkin seeds.  I dressed it with just a little olive oil and called it breakfast!  (Breakfast salads are awesome.)

I have been working at night a lot, but luckily, I get to work from home.  It's very easy to roast some veggies in the oven and come back in 30 minutes and have dinner.  As long as I have a green, a starch and a protein, I can make it work.

Sometimes, but not often, we get dinner takeout.  When we do, I often suggest Big Orange.  Josh can get a burger, and I can get a huge salad, like this Big Orange House Salad.  I sub the cheese for avocado, and they hooked it up!

So, that's my picture dump of meals lately.  Through stress, lack of sleep and too much caffeine, it's good to keep yourself fueled with a healthy amount of veggies!

Wednesday, August 27, 2014

Tofu Thai Pizza

So, you may notice a trend lately.  We have been buying pre-made pizza crust and coming up with all sorts of delicious concoctions.  If you missed the Curry Sweet Potato Pizza or the Supreme Pizza, go back and check them out.  I'm telling you, though, this is the best one yet!  I was inspired by my killer zucchini salad, and it went perfectly on a pizza!

Tofu Thai Pizza

  • 1 block extra firm tofu
  • 1-2 tbs peanut oil
  • 3 stalks green onion
  • 3 medium size zucchini
  • 1 large carrot
  • 1/4 tsp salt + 1 pinch
  • 2 tbs peanut butter
  • 1 tbs tamari or soy sauce
  • 1 tbs sriracha
  • 1 tsp olive oil
  • 1/2 cup daiya cheese
  • 1/3 cup blanched almond slivers
  • more sriracha for topping (optional)
  • fresh cilantro for topping (optional)
  1. Drain water from tofu package.  Slice into 1/2" pieces and press under a dish towel.
  2. Cube tofu.
  3. Put a pan on medium/high heat.
  4. Add peanut oil to pan.  When hot, throw in tofu cubes and a pinch of salt.
  5. Cook for 10 minutes, flipping the pieces halfway through.
  6. Drain on a paper bag or paper towels.  Let cool.
  7. Chop green onion into small slices.
  8. Use a mandoline to slice zucchini and carrot into slivers.
  9. Add green onion, zucchini and carrot to a large bowl.
  10. In a small bowl, mix peanut butter, tamari, sriracha, salt and olive oil.  It should be more of a paste than a sauce.
  11. Mix paste in with vegetables.
  12. Spread paste on pre-made pizza crust.
  13. Top with tofu, daiya cheese and almond slivers.
  14. Swirl on sriracha for extra heat.
  15. Brush crust with olive oil.  Cook per package instructions.
  16. Optional: Sprinkle with cilantro after it comes out of the oven.

The almonds give the pizza a nice crust, and the Thai flavors are really beautiful.

I like to swirl the sriracha, but you can get creative and make all sorts of patterns!!

This would be great even without the vegan cheese, but it definitely tied all the flavors together.  This is my favorite pizza by far!

Grab a piece, dig in and enjoy!  Catch it on Vegan Linky Potluck!